A FOOD TRADITION

Quechua cuisine

Quechua cuisine spans Bolivia's inter-Andean valleys and highlands and connects with foodways in Peru, Ecuador, Colombia, Chile, and Argentina. Maize, potatoes, quinoa, legumes, squash, ají, pork, lamb, and dried meats form a flexible foundation adapted to varied elevations. Common techniques include stone grinding, toasting, fermentation, earth-oven cooking, and preparing maize or potatoes for storage. Representative dishes include lawa, a thick maize or grain soup; humintas, seasoned maize cakes steamed or baked in husks; and watia, tubers cooked in an earthen oven. The category describes a cultural food tradition rather than a single standardized regional menu.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.